As we all know, there are many different variations on the classic espresso: hot macchiato, cold macchiato, long, condensed, double, with alcohol… to mention just the most famous varieties.
But what about the cappuccino?
Also in this case, there are many variations, which it is important for you to know so that you can meet the needs of all your customers.
Light cappuccino, dark, with foam, without foam, cold, spiced… these are just a few of the more well-known alternatives of this “great classic” of the café culture: so let’s take a look at all the different ways it can be interpreted!
From the light cappuccino to the cold cappuccino: the most famous varieties
We have already talked to you about how to prepare the perfect cappuccino and about the importance of using the correct movements while foaming the milk.
Now let’s see how to make the most popular versions in the world of this drink, starting with the light and dark cappuccino.
Light cappuccino and dark cappuccino
The light cappuccino is nothing more than a cappuccino with a smaller quantity of espresso: a lighter variety, perfect for those who prefer a softer more delicate flavor.
The dark cappuccino, in contrast to its light sister is distinct from the original recipe in that it contains a greater quantity of espresso. There are two possible ways of preparing it:
● the first consists of pouring less foamed milk into the cup, taking care not to fill it to the top (as a reference, you can consider about half an inch less than the classic version).
● Whereas the second requires the preparation of a longer espresso, to which the foamed milk will be added
Cappuccino without foam or with extra foam
The difference between these two drinks lies in the ratio of quantity of foam to hot milk. If the customer asks for a cappuccino without foam, called a wet cappuccino, this means that they want more milk and less foam.
To make this we suggest:
● pouring the hot milk into the cup before adding it to the milk jug: in this way it will be easier for you to add just the liquid part, leaving just a light layer of foam on the surface;
● using a spoon to keep the foam in the jug.
The cappuccino with extra foam, called a dry cappuccino, is exactly the opposite of the version without foam: in fact this variety is served with more foam and less hot milk.
More specifically, we recommend using 0.85 – 1.01 fl oz of espresso and 4.23 – 5.07 fl oz of just foamed milk, and using a spoon to help you scoop out only the foam without the liquid part.
Obviously, these two versions will have slightly different flavors: the wet cappuccino, given its higher proportion of hot milk, will be sweeter and creamier, while in the dry cappuccino, the bitter, more intense notes of the espresso will be more accentuated.
And if the customer orders a double cappuccino? There’s nothing easier: just prepare two shots of espresso in the cappuccino cup and then pour the foamed milk in up to the rim
Tepid cappuccino and boiling cappuccino
If, in the previous recipes, the difference was based on the varying proportions of the ingredients, in this case the difference is in the temperature.
Have you ever been asked for a tepid cappuccino? In this situation it is usually because the customer wants to drink it in a hurry, without having to wait for it to cool down.
To make this drink which meets his/her needs perfectly, we suggest pouring a little cold milk into the cup first and then the foamed milk.
And the boiling cappuccino? In this case it is sufficient to:
● heat a small quantity of milk in a jug to one side, bringing it up to a temperature of about 70°C, without creating any froth;
● pour this heated milk into the cup before adding the foamed milk;
● have the foresight to preheat the cup, filling it with boiling water and emptying it just before pouring in the coffee, to highlight further the sensation of heat.
Cappuccino with cream and spiced cappuccino
Now we come to two particularly mouth-watering and delicious preparations: the cappuccino with cream and the spiced cappuccino.
As far as the cream is concerned, this can be added on its own or sprinkled with cocoa powder or chocolate shavings: in this case we create a tasty Viennese cappuccino.
If the customer requests it, it is also possible to enrich the cappuccino with cocoa powder or spices such as cinnamon, nutmeg or star anice powder.
We close this roundup with the perfect variation for the summer months: the cold or iced cappuccino, an excellent solution for not having to give up this drink’s fantastic flavor, but with a cool touch. Naturally, because this is a cold preparation, we cannot use the steaming wand to foam the milk: so how do we recreate that typical cappuccino creaminess?
The solution is very simple: just use a mixer.
Once you have the right equipment, you just add the espresso to the cold full-fat milk and non-fat milk foamed using the mixer.
We recommend non-fat milk because it is better at holding the air, giving a better result for cold foaming. Remember also that this cappuccino is generally served in a glass cup and may also require the addition of some ice.
Do you want to discover all the secrets of the coffee bar and learn how to prepare all these varieties of cappuccino?
In order to learn how to make the perfect cold cappuccino, a delicate light cappuccino or a creamy wet cappuccino, you can follow the training courses of the Laboratorio dell’Espresso reserved for Filicori Zecchini clients: this is a space dedicated exclusively to those who want to stay up to date and acquire all the notions necessary to offer the best quality service.